There’s nothing that says cocooning in Switzerland more than a croûte au fromage. For those of you who aren’t familiar with the delectable Swiss dish, it’s somewhat similar to a Welsh rarebit, an open faced toastie or perhaps a little like a cheese fondue without the dipping (so nothing like a fondue at all, actually). It’s the kind of thing you order on a lunch break after a morning in the mountains to warm you up with a lovely glass of regional white wine.

About the author: recipes
Tell us something about yourself.

Do you have 10 seconds? Show this DIY to your friends and fans.

To report this post you need to login first.
No comments